Ricotta & Lemon Frittelle

Our head chef Roberta has a bit of a sweet tooth, and she’s always whipping up delicious dolce inspired by her childhood in Italy! Today’s recipe is a traditional dessert often served up for special occasions, like Carnevale or Christmas Eve, but we’ve found you don’t need an excuse to enjoy these decadent frittelle! These tasty morsels are a type of sweet bread that are deep-fried and best enjoyed fresh, and we simply can’t resist them!

Make Roberta’s Delicious Frittelle

Prep time: 1½ hours

Serves: 6

Calories per serving: 531 kcal

Ingredients

• 3 medium eggs
• 150g granulated sugar 
• 250ml whole milk
• 60ml  rum
• 3.5g (half a sachet) active yeast
• 2 lemons, zested
• 50g ricotta cheese
• 500g flour, sifted
• 200ml sunflower oil (for frying)
• Icing sugar, to dust

Method

• Lightly beat eggs in a large bowl. Add the sugar and combine well.
• Pour in the milk and the rum and stir in the ricotta cheese. Add the yeast and mix it thoroughly into the liquid.
• Now add the lemon zest and a small pinch of salt. Gradually add the sifted flour and mix well. 
• Cover the batter with a tea towel and let it rest for an hour at room temperature.
• Heat the sunflower oil in a large pan or skillet (there should be enough to almost submerge the frittelle). The temperature of the oil should be about 160°C. 
• Drop a spoonful of batter into the oil (be careful not to burn yourself as the oil may splash). Repeat this four or five times (depending on the size of your pan). 
• Cook your frittelle in small batches, be careful not to put too many into the pan at once.
• Rotate each ball of batter to ensure even cooking. When they have turned a golden brown colour, remove them from the oil with a slotted spoon and place on some kitchen roll to absorb the excess oil, patting them down gently. 
• Sprinkle a little icing sugar over your frittelle and serve them while they're still warm! Buon appetito!